Cheesy Hashbrown Breakfast Bake

Timbo2000

I like to cook, especially with beer (in me). If a recipe is not easy, I'm not interested.

Easy, cheesy, creamy, and crunchy this Hashbrown Breakfast Bake uses one pan to make a delicious and filling dish that’s sure to steal the spotlight at any gathering. The best part? With practically no chopping or prep work, it’s the ultimate “set and forget” recipe, making your next brunch a breeze!

1 package (about 30 ounces) frozen hash brown potatoes

1 can (10 ½ ounces) Campbell’s® Condensed Cheddar Cheese Soup

1 can (10 ½ ounces) Campbell’s® Condensed Cream of Potato Soup

1 container (16 ounces) light sour cream

1 cup shredded Cheddar cheese (about 4 ounces) (amount divided in recipe steps below)

¾ cup shredded mozzarella cheese (amount divided in recipe steps below)

1 cup chopped green onion (amount divided in recipe steps below)

⅓ cup bacon bits

Directions at campbells.com

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